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The main dish, Regional

Root vegetable cocotte with panais, topinambour, rutabaga and yellow carrots

This root vegetable cocotte is a slow simmered dish of parsnips, Jerusalem artichokes, rutabaga and yellow carrots, with butter and thyme, for 6 people. It takes 25 minutes of hands-on work, gets made in the morning for the evening, rates very easy, and costs €3.50 per person. The key to success is the gentle simmer and adding the butter in two stages.

I'm simmering a cocotte of old fashioned root vegetables, parsnips, Jerusalem artichokes, rutabaga and yellow carrots, with thyme and butter, real grandmother's cooking.

Root vegetable cocotte with panais, topinambour, rutabaga and yellow carrots
For
6 people
Work
25 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€3.50
Calories per person
260 kcalcalculated by Kiloach, your weight coach

This dish smells like melted butter and thyme, with vegetables that each keep their own character, parsnip a little sweet, Jerusalem artichoke close to artichoke in flavor, rutabaga firmer, yellow carrot mild. The slow simmer in the cocotte leaves them tender without turning to mush, and the juices that form at the bottom beat any fussy sauce.

It's the cocotte for family dinners in fall and winter, when you want something comforting without spending the afternoon in the kitchen. It pairs just as well with a roast as with a holiday bird, and holds its own at the center of the table for a dinner where you share old fashioned vegetables that kids usually skip the rest of the year.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 25 min
  2. The same day 2 steps, 45 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 8 min

The day before, peel and cut all the vegetables and keep them in lemon water in the fridge. In the morning, brown them then let them simmer in the cocotte, then leave it covered to rest until your guests arrive. Right before serving, reheat with the remaining butter, scatter with parsley and bring the cocotte straight to the table.

The ingredients

6 people

Fruits and vegetables

  • Parsnips 500 g
  • Jerusalem artichokes 500 g
  • Rutabaga 500 g
  • Yellow carrots 500 g
  • Fresh thyme 6 sprigs
  • Garlic 3 cloves
  • Flat leaf parsley 0.5 bunch

Dairy

  • Butter 60 g

Pantry

  • Vegetable broth 30 cl
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Peel all the vegetables, cut them into large even pieces and keep them in lemon water in the fridge. 25 min

    Lemon keeps the Jerusalem artichokes from turning black.

The same dayDuring the day, whenever you get a moment.

  1. Melt half the butter in a cocotte, add the drained vegetables, the unpeeled garlic cloves and the thyme. 10 min

    Let them take on a little color before adding liquid, that's where the flavor builds.

  2. Pour in the broth, season with salt and pepper, cover and cook 30 to 35 minutes over low heat. 35 min

    Poke with the tip of a knife, the vegetables should offer just a little resistance.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Turn off the heat and let the cocotte rest covered until your guests arrive.

    The vegetables keep soaking up the juices during this rest.

When it's time to serveThe final touches, right in front of your guests.

  1. Gently reheat the cocotte with the remaining butter in small pieces, shaking it without stirring too much. 8 min

    Butter added at the end makes the juices glossy and silky.

  2. Scatter with chopped parsley and serve straight from the cocotte at the table.

    A turn of the pepper mill right before serving adds a bit of edge.

Our tips to get it right

  • Cut all the vegetables roughly the same size so they cook together, otherwise the rutabaga stays firm while the carrot has already gone soft.
  • Keep the garlic unpeeled instead of chopping it, it flavors the dish without bitterness and you can lift it out easily before serving.
  • If your cocotte is small, cook in two batches instead of crowding the vegetables, they'll brown poorly and release too much water.

The variations

  • Swap the rutabaga for celery root for a milder, less earthy flavor.
  • Stir in a handful of cooked chestnuts with the vegetables near the end of cooking for a more festive version.
  • For a faster version, cut the vegetables smaller and cut the covered cooking time down to 20 minutes.

What to serve it with

  • A pork roast or roasted poultry
  • A holiday bird for end of year dinners
  • A glass of sparkling apple juice

Storage

Keeps 2 to 3 days in the fridge in a sealed container. It freezes well, vegetables and juices together, and reheats gently in a saucepan with a splash of broth if needed.

Questions about this recipe

Can I swap one of the root vegetables for another?

Yes, you can replace the parsnip or Jerusalem artichoke with celery root or small potatoes. Keep the overall proportions so the texture of the cocotte stays balanced.

Do I need to peel the Jerusalem artichoke completely?

You can leave a bit of skin on if the artichokes are smooth and fresh, it adds some bite. Just scrub them well to get rid of dirt in the crevices.

How should I present this dish for a dinner with friends?

Bring the cocotte straight to the table and lift the lid in front of your guests, the smell of thyme and butter does the work for you. A drizzle of the pan juices and some chopped parsley are all the presentation you need.

Can I make this cocotte for more than 6 people?

Yes, double the quantities and use a larger cocotte or two cocottes side by side. Keep the same cooking times, only the amount of broth increases a bit less than proportionally.

Can a root vegetable cocotte with parsnips, Jerusalem artichokes, rutabaga and yellow carrots be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the day before, 1 step, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a root vegetable cocotte with parsnips, Jerusalem artichokes, rutabaga and yellow carrots?

Allow 1 h 15 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a root vegetable cocotte with parsnips, Jerusalem artichokes, rutabaga and yellow carrots?

About 260 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a root vegetable cocotte with parsnips, Jerusalem artichokes, rutabaga and yellow carrots cost?

About €3.50 per person, that's €21.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

To round out your menu

Build a menu
Leek and salmon tart The starter

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Leek and salmon tart

  • 40 min of work
  • Prepared the same day
  • Easy, €3.00 per person

470 kcalcalculated by Kiloach

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